Grilled Chicken Orzo Salad: The Ultimate Grilled Chicken Orzo Salad Recipe

Introduction to Grilled Chicken Orzo Salad

If you’re searching for a refreshing and nutritious meal that’s easy to prepare, look no further than this Grilled Chicken Orzo Salad! This delightful dish combines tender grilled chicken with perfectly cooked orzo, vibrant vegetables, and a zesty cilantro lime vinaigrette that will tantalize your taste buds. Ideal for lunch, dinner, or even a potluck, this salad is packed with flavor and nutrition, making it a fantastic choice for any occasion.

A Personal Story Behind My Grilled Chicken Orzo Salad Journey

Growing up, my family often gathered around the dinner table to share meals that brought us closer together. One of my favorite memories is of summer evenings spent grilling in the backyard, where the aroma of chicken sizzling on the grill filled the air. Inspired by those joyful moments, I created this Grilled Chicken Orzo Salad, which captures the essence of those family gatherings while adding a healthy twist. It’s a dish that not only nourishes the body but also warms the heart.

What Makes This Grilled Chicken Orzo Salad Recipe Special?

This recipe stands out due to its vibrant combination of flavors and textures. The grilled chicken is seasoned with smoked paprika and garlic powder, providing a smoky depth that pairs beautifully with the creamy avocado and fresh herbs. The homemade cilantro lime vinaigrette adds a burst of citrusy brightness, making each bite refreshing. Moreover, orzo is a great alternative to traditional pasta, giving this salad a unique twist. Whether enjoyed warm or at room temperature, this dish is perfect for any season!

The Full Grilled Chicken Orzo Salad Recipe

Ingredients

• 16 ounces orzo, cooked
• 2 boneless, skinless chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Kosher salt and pepper, to taste
• 4 green onions, thinly sliced
• 1 handful fresh cilantro, chopped
• 1 avocado, cubed

Cilantro Lime Vinaigrette:

• 3 tablespoons freshly squeezed lime juice
• 1 ½ tablespoons honey
• ¼ cup fresh cilantro
• 2 garlic cloves, minced or pressed
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Pinch crushed red pepper flakes
• ⅓ cup extra virgin olive oil

Instructions

1. Prepare the cilantro lime vinaigrette by blending the lime juice, honey, garlic, cilantro, salt, pepper, crushed red pepper flakes, and olive oil until smooth. Set aside. This vinaigrette can be made ahead of time and refrigerated for up to a week.
2. Preheat your grill on high for about 10 minutes. A hot grill is key to getting those beautiful grill marks and juicy chicken.
3. In a large pot, cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.
4. Season the chicken breasts with smoked paprika, garlic powder, kosher salt, and pepper. Grill the chicken for about 5 minutes on each side or until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before slicing or chopping it into bite-sized pieces.
5. Toss the cooked orzo with half of the cilantro lime vinaigrette. Mix in the green onions and chopped cilantro, then add the grilled chicken and combine everything well. If serving immediately, gently fold in the cubed avocado. This dish can be served warm or at room temperature, making it versatile for any occasion. Don’t forget to taste and adjust the seasoning with salt and pepper as needed!
6. Drizzle some extra vinaigrette on top before serving for an added burst of flavor.

Serving Suggestions and Variations for Grilled Chicken Orzo Salad

This Grilled Chicken Orzo Salad is perfect as a standalone dish but can also be served alongside a variety of sides. Consider pairing it with garlic bread or a light soup for a complete meal. For variations, you can add other vegetables such as bell peppers, cucumbers, or cherry tomatoes for added crunch and nutrition. If you’re looking for a vegetarian option, replace the chicken with grilled tofu or chickpeas for a hearty alternative. Additionally, feel free to experiment with different herbs in the vinaigrette, such as parsley or basil, to create your own unique twist.

Frequently Asked Questions About Grilled Chicken Orzo Salad

Can I make this salad ahead of time?
Absolutely! This salad can be prepared a few hours in advance. Just keep the avocado separate and add it right before serving to prevent browning.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious!

Is this salad gluten-free?
Orzo is typically made from wheat, so this salad is not gluten-free. However, you can substitute orzo with gluten-free pasta or quinoa for a gluten-free option.

Recipe Stats

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Calories per Serving: 380
• Servings: 4

Grilled Chicken Orzo Salad With Avocado

A refreshing salad with grilled chicken, orzo, and a zesty cilantro lime vinaigrette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 380 kcal

Equipment

• Grill Preheat on high for 10 minutes.
• Pot For cooking orzo.
• Blender For making vinaigrette.

Ingredients

  

Main Ingredients

• 16 ounces orzo, cooked
• 2 breasts boneless, skinless chicken
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Kosher salt and pepper to taste
• 4 green onions, thinly sliced
• 1 handful fresh cilantro
• 1 avocado cubed

Instructions

 

• Prepare the cilantro lime vinaigrette by blending lime juice, honey, garlic, cilantro, salt, pepper, crushed red pepper flakes, and olive oil until smooth. Set aside. This vinaigrette can be made ahead of time and refrigerated for up to a week.
• Preheat your grill on high for about 10 minutes.
• In a large pot, cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.
• Season the chicken breasts with smoked paprika, garlic powder, kosher salt, and pepper. Grill the chicken for about 5 minutes on each side or until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before slicing or chopping it into bite-sized pieces.
• Toss the cooked orzo with half of the cilantro lime vinaigrette. Mix in the green onions and chopped cilantro, then add the grilled chicken and combine everything well.
• If serving immediately, gently fold in the cubed avocado. This dish can be served warm or at room temperature.
• Drizzle some extra vinaigrette on top before serving for an added burst of flavor.

Notes

Leftover vinaigrette can be stored in the fridge for a few days in a sealed container.

Keyword Grilled Chicken Orzo Salad With Avocado Recipe